Wednesday Recipe 6-16-10---Chicken Saltimbocca Recipe

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Chicken Saltimbocca Recipe

Photo by: Taste of Home

100% would make again

Read reviews (2)

 

• 8 Servings
• Prep: 25 min. Cook: 20 min.

Ingredients

• 2 medium onions, chopped
• 2 tablespoons butter
• 2 cups uncooked long grain rice
• 4 cups chicken broth
• 8 boneless skinless chicken breast halves (4 ounces each)
• 4 thin slices prosciutto or deli ham, halved
• 8 fresh sage leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1/2 cup white wine
• 1/4 cup sour cream
• 1/2 teaspoon sugar
• 1 teaspoon minced fresh sage

Directions

• In a large saucepan, saute onions in butter until tender. Add rice and stir to coat. Stir in broth and bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Fluff with a fork.
• Meanwhile, cut a slit lengthwise through the thickest part of each chicken breast; fill with prosciutto and two sage leaves. Sprinkle with salt and pepper.
• In a large skillet over medium heat, brown chicken in oil for 1-2 minutes on each side. Reduce heat to low; cover and cook for 8-10 minutes or until juices run clear. Remove and keep warm.
• Add wine to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until slightly reduced. Stir in the sour cream, sugar and minced sage; heat through (do not boil). Serve with chicken and rice. Yield: 8 servings.

 

Nutrition Facts: 1 chicken breast half with 3/4 cup rice and 4 teaspoons sauce equals 410 calories, 12 g fat (4 g saturated fat), 84 mg cholesterol, 855 mg sodium, 42 g carbohydrate, 1 g fiber, 29 g protein.

Chicken Saltimbocca published in Taste of Home April/May 2009, p22